Bread and butter pickles
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Cucumbers, Unpeeled -- |
| Sliced in rings | ||
| 3 | larges | Onions -- sliced |
| ¼ | cup | Salt |
| 1 | cup | Cider Or White Vinegar |
| 1 | cup | Water |
| ¾ | cup | Sugar |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Celery Seed |
| ½ | teaspoon | Mustard Seed |
| ½ | teaspoon | Ground Ginger |
| ½ | teaspoon | Dill Weed Or Seeds |
Directions
Combine cucumbers with onions. Add salt and let stand for 2 hours, then rinse in cold water and drain. In a saucepan add remaining ingredients together and heat to boiling point. Add cucumbers and onions. Simmer for about 5 mins or until cucumbers are greenish and somewhat translucent. Pack while hot into heated jars. To seal, process pints for 5 mins, quarts for 10 mins. Yield: 2 quarts Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-29-95 (24) Homecook
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